Food product



Patented Mar. 14, 1944 UNITED sures} PATENT OFFICE 1 4 i 5'1 raonuc'r I meme .1. m y. Diana'Bolling, 'Scarsdale, .1 I

N. Y.,, asslgnors, by direct and'mesne assign- I I Armstrong, Inc., a corporation 5 'ments, to C. M.

it am h L Application May 10, 1941 Serial No.

392,954. InCanad'a SeptemberlG, 1940 8 Claims.

This invention relates to an improved food product of veryhigh biological'value. r

In food produc s. particularly food forgrowanine, tyrosine, tryptophane, histidine, arginine,

ing children'or feed for animals, an important factor is the so-called biological value of the food, the ratio of gain in weight of the animal to the weight of protein consumed, lna diet which contains adequate amount of essential ingredients.

Because protein isone of the most expensive ingredients of bull-: feeds for animals, it is im-. portant in such feedsto use a level of nitrogen other nutritive and (proportion of protein) that is as low as consistent with proper nourishment. Furthermore, 1

excessive proportions of protein, if used, result in wastage and an increased demand on the processes of elimination in the animal.

In spite of the disadvantages from'the use of large proportions of protein, the proportions of vention provides feeds including increased proportions of carbohydrates, with attendant saving in cost per pound and decreased elimination by the kidneys of the animal to which the feed is suppli d. In certain embodiments, the invention provides food suitable for human consumption and of greatly increased biological value.

In some cases, the improved food products promote growth of an animal. In other instances, the invention may be used todecrease the cost of feed for a given amount of growth, milk production, egg production, or'other result desired.

Briefly stated, the preferred embodiment of the invention comprises the introduction'into commercial basic food materials of essential amino acids, that is, those amino acids not readily produced by the animal from other ingredients of the foods. According to the invention, the kinds and amounts of the acids introduced are such that the final mixture contains the sevv eral essential amino acids in about the proportions in which they are assimilated by the animal.

In a modification, the invention comprises intro:

ducing essential amino acids that are most de ficieut, without attemptingto adjust all amino acids to the exact proportions in which they are assimilated.

We have discovered that the carbohydrate content of animal feeds, for instance, may beincreased with full preservation of the nutritive ciiect, when the amino acids are added.

A list of the essential amino acids is @5101- 01. 99-2) v r lows: 'cystine, methionine, threonine, phenylallysine, vaiine, leucine andiso-leucine.

In addition to the aminoacids given above asessential in feeds, glycine max-be required by.

animals under certain conditions,; -especially as a detoxicating agent orrtof' remote growth of chicks.

When. all of the essentialzaminq acids are present in about the proportion ais simllated, interesting results areobtained Thus," rats fed" on a mixture of cow's mill: powder, sugar, fat, salts, and vitamins were found-on'zth average to gain ,3? grams each, in 12 weeks *Male .litter mates fed on the same mixtur' containing admixed cystine in the'arn un f parts of the wholemixture'gained approximately "18 grams in the samef'tinie Y If only the same rate'of-g ro is desired, then inthe composition containing the cystinefthere .is decreased the proportion'oftherelatively expensive milk powder andthere is increased, by 'an offsetting amount, the proportion .of' the cheaper sugar. Theifat maybe'irept constant in the diet. f 1

' DETERMINING PROPORTION IN WHICH H AMINO ACIDSAREASSI MILATED Thus, the proportion of essential amino acids.

in a growth ration for animals is formulated upon the basis of the analysis of the animal. More specifically, a typical whole animal would be analyzed-to determine the proportion of the essential amino acids to each other. This analysis ,shows satisfactorily losely for the present purpose the proportions in which these amino acids are assimilated during the feeding period. The matter is somewhat simplified because of the fact that the proportions of the essential amino acids to each other do not change greatly dur-' ing thetime of feeding of the animal. The pro-- Since the invention provides a food product I optimum proportions of the several essential amino acids is determined in part by analysis of the eggs for the said acids.

For the laying ration and also for other rations, it is important in many instances to correct for the essential amino acids which are lost in the form, say, of feathers, hair, wool, or other products. These can be retained in the case of the animal of each kind and included in the total analysis.

Once an analysis of the essential amino acids assimilated in the rations for different purposes is determined, additional analyses to determine the optimum proportions are not necessary.

A correction may be made: for the amounts of the essential amino acids which are eliminated by the animal or consumed in miscellaneous functions. Certain amino acids, even when dencient in the diet, are destroyed to an appreciable extent, in the production of such materials as hormones and enzymes and in certain other metabolic processes, decomposition products of the amino acids so destroyed appear in the urine of the animal. In addition, there is sometimes a small loss of amino acids by bacterial decomposition in the intestines.

An example of the materials that are destroyed' in the system, even though present in an amount which is below the optimum, is phenylalanine. This amino acid is utilized by the animal in'part in the production of hormones and enzymes. Among the materials lost in large proportion in the hair or feathers of an animalis methionine, or its transformation product, cystine.

For most purposes, however, it is suflicient to analyze the animal and the principal products that come from the animal without correction for the amounts of amino acids which are lost in such manner that the by-products of the decomposition appear in the urine or feces.- Such analysis is adequate especially in the case of animals in which the greater proportion of the food consumed is utilized in growth, lactation, or egg production, these cases being those in which quantity feeding is ordinarily made and to which the present invention is particularly directed.

ANALYSES OF FOOD PRODUCTS In Tables I, II and 111 there are shown the approximate analyses of various food products as determined by us, some of these products being not only basic food materials but also products that it is desired to produce economically through feeding our special feed stuffs. The analyses may be made by suitable conventional methods.

In these tables, the first line shows the nitrogen content of the whole product analyzed. Subsequent lines, reading downward, show the percentage first of sulfur and then of each essential amino acid in theprotein content of the product, the protein content of the food being first calculated by multiplying the percentage of nitrogen in the food by the factor 6.25.

In the various tables of analyses, the proportions of the amino acids are rounded averages. and are only approximate. 4

Tut: I

Analyses of proteins from various sources 7 ingredient Source of protein f acids 10 as pcrtgcn; of

ro .m p (l loivlvks an Egg Egg Egg 1 mm hen whlte yolk Nitrogen l5. 2 15. 2 14. 7 13. 8 14. 0 l3. 9 14. ruliur..- 0.9 1.5 0.7 1.4 1.5 1.7 1.1 Cystmc... l 3 0.3 3 2 2' 2 0 Methionine... a s s s s 5 a Argmino 3 4 4 3 6 0 7 liistidiue. 2 2 2' 2 2 2 2 lysine s 5 e I a 4 4 a 5 Tyrosine 5 5 5 4 4 4 4 'lryptophauc. l 1 1. 5 2 l. 5 1. 5 l. 5 2o Phenylala- 6 nine 5 6 5 5 5 5 Threonine.-. 4 4 4 5 5 4 5 Valine s s e 5 a s s Leuclne l5 15 I) 15 l5 l5 Isoleucme.. 4 4 5 6 5 5 5 I The figure for lysine in lactalbmnin in the table is taken from Hawk and Bergaim, Physiological Chemistry, 11th ed., page 104.

Team II Analyses of various food products Source 01 rotein Ingredient (amino p acidla: per cent of Blood pro n Flour Bread serum Gem! Ymt white white Nitrogen 15.0 16.0 8.0 2.3 26

Analyses ofproleias 1. 5 0 0. 8 1. 0 1. 1 3 0 1 2 2 3 0 3 2 3 5 7 4 3 3 2 0. 5 2 2 2 7 4 6 l. 5 2 4 0. 1 4 4 4 l 0 1 0.6 1. 5 7 2 4 5 4 6 1 5 5 v 3 0 2 5 3 3 20 s 10 10 10 Isoleucin l 4 3 3 Teens 111 Analyses of com Products Source 01 protein Ingredient (amino acids 23 per Whole Corn Steep Gluten corn germ water meal Nitrogen 1 1. 7 7. 5 8. 1

Analyses ojproieins 3 6 6 5 4 6 7 1. 5 1. 5 1 1. 5 4 5 1. 5 6 4 8 4 2 3 3 5 2 1. 5 5 l. 5 0. 8 3 4 4 3 5 6 3 4 Z) 20 10 20 l'soleucine 3 3 1. 5 4

the proteins of corn germ, of corn steep water,

the corn.

is realized only approximately.

animal.

and or gluten meal. -As stated above, the nitro-' gen content in the first line of the table is based on the whole material analyzed; v

v The nature 01' these corn materials will be obvious. The steep water proteins include the I water soluble proteins extracted by the corn, as the corn is steeped preparatory to later 'process-' in; steps. The gluten meal is water linsoluble protein material from corn that isisolated during the separation of starch-from the endosperm of ADMIXTURE 01- THE AMINO ACIDS usual steep water proteins are made into a dairy feed containing 20% of protein material and 80% of carbohydrate and other ingredients, an improved teed of satisfactory nutritive effect in- Although very desirable, it is not necessary that each of the essential amino acids be present.-

in exactly the proportion to the other essential.-

amino acids in which it is as'similated' Large increases in the biological value of. the food products are obtained even when this proportion For this reason, the proportion of the various ofmay be varied, say by about 50 per cent above or below the amounts stated.

In making the food product, the selected amino acids are mixed well into the basic food material. There is thus produced a mixture that is practically uniform and of proportions desired. all proportions of the essential amino acids, unless otherwise specified, being expressed herein as parts by weight for -l00 parts of protein content of the basic feed material on the dry basis. MODIFICATION OF STEEP WATER PRO- TEINS An example 01 the addition of amino acids to protein materials, so that the ratio of carbohydrate to nitrogen content of the mixed feed may be increased, is the modification of the water soluble proteins of corn.

There is made a feed, particularly suitable for use as a dairy ration, by forming a mixture of a very large proportion of carbohydrate,a-relatively small proportion of proteins derived from the steep water of corn, and a very small proacids in about the proportions shown for 100 amino acids given in the following sections herecluding the added essential amino acids, may be made to contain as littleas 10% or less of pro- 7 tein, the reminder being carbohydrate and other usua1 non-protein materials. 1

We have found that phenylalanine and lysine,

particularly, give important increases in. the bi-- ologieal value 01' the steep waterprotelns for dairy ration. For this reason,. these amino acids or sources of them alone may be added .to the said proteins. However, somewhat'bettcr results are obtained when the admixed amino acids include also valine, leucine and isoleucine. The best results are obtained when cystine also is included, as stated above. a

In making a laying ration, the steep water proteins are modified by the admixture of the following amino acids in the number of parts shown for 100 parts of the protein material:

A lIliIlO acid Parts Arginine.

Lysine Plmnylaluninc Valinc Leucinc....... Isoleucinc l The chief difierence in the'ration for laying hens and the ration for dairy cows is the increased proportion of the sulphur-containing amino acid, cystine, and the presence of arginine in the laying ration.

MODIFICATION OF CORN GLUTEN Adairy ration is made by mixing corn gluten meal with a source of the following amino acids in about the proportions shown for 190 parts of protein of the corn gluten:

improves the biological value of the corn gluten,

although the improvement is not as great as parts of when cystine and valine also are added.

Amino acid Parts MODIFICATION OF WHEAT GLUTEN v v Wheat gluten is modified, as for use in flour for g jf gt -fi I '2 bread making, by the addition of sources of the Lysine '1 4 following amino acids in the number of parts magshown for 100 parts of protein of the wheat Isoleuciue 2 gluten:

The selected amino acids may be added to the Amino acid Parts steep' water proteins or compositions; containing them, the whole being mixed ti) give 8 COIIIDOSi- Tryptophane 1 tion that is substantially uniform.v If desired, g gg f the mixtureissubsequentlydried. yiilllillp "11111115 3 Steep water proteins so modified by the addition of the deficient essential amino acids may For most purposes, lysine alone is a satisfactory admix to wheat gluten, although a larger improvement results from the admixture of all the acids tabulated above.

In connection with the proportions of the amino acids tobe added to the wheat gluten, corn gluten, or other cereal proteins in accordance 4 with tables above, there is noted the statement previously made' herein to the effect that theproportions of the various amino acids may be varied by about 50% above or below the amounts stated. Thus, the proportion of lysine to be addedto corn steep water proteins in making a dairy ration, to corn gluten,'or to wheat gluten may be varied from 2 to 6 parts for 100 parts of the cereal protein.

MODIFICATION OF COW'S MILK Cow's milk, for feeding of infants and certain animals primarily for growth, is modified by the addition of about 2 parts of cystine and 1 part of arginine for 100 parts of the protein. For some purposes the arginine may be omitted, the milk with only the cystine added showing a high biological value as a diet for growth, but not as high as when both cystine and arginine are added.

For infant feeding purposes, the cow's milk with added amino acids has additional sugar added, as, for example, in the form of lactose, sucrose, or starch conversion products. Thus, the percentage of carbohydrate in the milk is suitably increased to equal that of human milk, the water also being increased by about 60%. The added water serves the p pose of diluting what would otherwise be too rich a milk.

A formula for a suitable modified cow's milk is the following:

Material Parts Cows milk 100 Water- 60 Selected sugar Cystine 07 In a modified cows milk for use as an egg laylug ration, there is mixed into the milk or milk powder the following:

Amino acid MODIFICATION OF GELATIN In modifying gelatin, as, for example, in a growth ration for rats, fire gelatin is mixed with sources of the following amino acids in about the number of parts shown for 100 parts of gelatin:

Amino acid Moth innine 8116 Pl ggyl l anin a Threonine. Valine. Tum-inn Isoleucine-..

wsnwimww RESULTS OBTAINED FROM MODIFIED FOOD PRODUCTS Also, there is made possible and desirable the use of an increased proportion ofthe non-protein or carbohydrate component, say, the ground corn content of mixed feeds. The result is a lowering of the cost per pound of the feed, whereas the more efficient utilization of the feed maintains the nutritive effect for growth, milk, or egg production.

SOURCES OF THE ESSENTIAL AMINO some drolysates) particularly are suitable sources,

provided the protein selected for hydrolysis is one that gives the desired amino acid in relatively large proportion.

In some cases, different sources of the several amino acids may be added to the same basic food material, whereas in other instances one protein or protein hydrolysate may serve as the source of more than one of the amino acids.

Methionine may be used as a source of cystine, inasmuch as methionine undergoes transformation to cystine to a certain extent in the body of an animal.

A few of the suitable sources of the various essential amino acids are shown below, the sources being incorporated in the basic food material either as such or after being partially or largely hydrolyzed into its constituent amino acids. In case a source material shown is not assimilable as such, then the said material is hydrolyzed before use. Hydrolysis is necessary, for' instance, in the case of the keratins.

TABLE IV Sources of amino acids Suitable source Keratins such as hair, wool, horn. Synthetic methionine.

Edestin, cattle blood solids.

Cattle blood solids.

Blood serum solids, lactalbumen. Keratins, corn gluten.

Lactalbumen, casein.

Blood serum solids, gluten meal.

Blood serum solids, synthetic threonine. Casein, blood serum solids.

Casein, lactalbumen, egg yolk. Gelatin.

In the case of lysine, for instance, there is shown in the immediately preceding table the use of blood serum solids or lactalbumen as a suitable source for admixture with the food product. It is known that the lower of these two sources in lysine content, namely, lactalbumen contains about 8.4% lysine (see Hawk and Bergeim, Practical Physiological Chemistry, 11th ed., page 104). When such a rich source of lysine is used, there may be added the desired proportion of lysine without disturbing objectionably the ratios of the other components of the food to each other. For this reason it is preferred to provide lysine by admixture of a source of it containing at least 8.4 parts to parts of the said source. It is known that blood proteins are high in lysine content. It is stated in Table II above that an approximate analysis of blood serum proteins shows 7% lysine. It is stated by Hawk and Bergeim (page 104) that globin contains 11% of lysine.

Anyoralloithe aminoacidsmayhesynthetic. It will be understood also that our compositions may be used in conjunction with admixed fats, carbohydrates, and salts and vitamins that are. conventional in food products for the various purposes.

The details that have been given are for the purpose of illustration of the invention. It will be understood that variations within the spirit of the invention are intended to be included within the scope oi the appended claims.

What we claim is:

1. A food product comprising cereal protein and an admixed source of lysine, the said source providing the equivalent of 2 to 6 parts of lysine ior 100 parts 01 the cereal protein and greatly increasing the biological vgue oi the food product.

2. A food product as described in claim 2 the said source containing at least 8.4 parts of lysine go of essential amino acids, the admixed amino acids and the proportion of each or them for 100 parts 0! the said water soluble proteins being 519- proximately as follows: cystine 2, arginine 2, ly-

sine 3, phenylalanine 4, valine 2, leucine 5, and isoleucine 4.

5. A laying ration for hens comprising cow's milk and admixed sources of amino acids, the admixed amino acids and the proportion oi each for 100 parts or milk protein being approximately as follows: cystine 3, arginine 3. and tryptophane 0.6.

6. A dairy ration comprising cereal protein and an admixed source 0! lysine, the proportion oi the lysine being approximately 4 parts to 100 parts of protein.

7. A food product comprising wheat gluten and an admixed source oi. lysine. the said source providing the equivalent of about 4 parts 0! lysine ior 100 parts of protein oi the wheat gluten and greatly increasing the biological value of the wheat gluten.

8. A dairy ration comprising carbohydrate, corn gluten, and an admixed source oi lysine. the ration being of low nitrogen level and high biological value and the lysine added corresponding to approximately 4 parts i'or' 100 parts or protein of the corn gluten.

RICHARD J. BLOCK. mam some.

" Patent no. 2, 1%229.

CERTIFICATE OF CORRECTION.

' March ll gig RICHARD J. BLOCK, ET AL;

It is hereby certified that error appears in the .printec 1 specifics tier! of the above numbered patent requiring correction asioliow'sg Page5," first cplmpr line 19, claim 2, for the claim reference numeral? readl- --"i and that the said Letters Patent should be read with this corre'ction there in that the same may conform to the record of the case in the I Signed and sealed this 50th day of May, A. 1:. 191m.

Lea lie Frazer (Seal) 1 Acting Commissioner of Patents. v

giant-ori ice". ,5 

